These South African-spiced Chakalaka Quesadillas are the perfect cheesy snack or light dinner. Made with spicy Chakalaka and dipped into sour cream and guacamole, this recipe is the perfect culinary mash-up!
Serves 4 | Prep Time 10 minutes | Total Time 20 minutes
- 8 fresh corn tortillas
- 1 package spicy Chakalaka, prepared
- 2 cups shredded chihuahua cheese
- 2 tablespoons oil, for frying
- Optional Toppings:
- 1 cup guacamole
- 1 cup sour cream
- 1 cup green salsa
- Fresh cilantro leaves
Place 4 tortillas on a board or countertop.
Spoon about 2 spoonfuls of Chakalaka onto each tortilla, spreading it out evenly across the surface.
Top the Chakalaka with a nice handful of cheese on each.
Top with another tortilla to close the quesadilla.
Heat a large cast-iron skillet to medium heat. Add a tablespoon of the oil and two quesadillas.
Cook for 2-3 minutes per side until the cheese melts and the tortilla gets slightly crisp.
Remove from the heat and repeat with the other 2 quesadillas.
Once the quesadillas are cooked, cut them into 4 triangles.
Serve with guacamole, sour cream, green salsa, and fresh cilantro.